Quick, Curried Butternut Squash Soup (Stove-Top)
Cook time:
20 mins
Total time:
20 mins
Yield: 1.5 quarts
Description
This is our stove-top recipe. If you have time to make a big batch or you’re cooking for a crowd, roasting the vegetables in a hot oven is the way to go. Try our Quick, Curried Butternut Squash Soup (Oven Method), below.Sweet vegetables like winter squash, carrots, parsnips, and sweet potatoes are best with curry, so feel free to use them interchangeably in this variation. If you don’t have fresh ginger, substitute 2 teaspoon ground ginger. *If you like, garnish this soup with chopped pistachios.
Ingredients
- 1 1/2 pounds butternut squash, peeled, seeded, and cut into medium cubes
- 6 cloves garlic, halved if small, quartered if large
- 2 tablespoons olive oil
- 1/4 teaspoon hot red pepper flakes
- Salt and ground black pepper
- 1 tablespoon each: curry powder and freshly grated gingerroot
- 3 cups broth, your choice
- 1/4 cup packed cilantro
- 1 can (13.5 oz) coconut milk
Instructions
- Place squash garlic, oil, pepper flakes, a sprinkling of salt and pepper, curry powder, ginger, and 1 cup of broth in a large (12-inch) skillet. Cover and turn burner on high and cook until broth has evaporated and vegetables are tender, 8 to 10 minutes.
- Transfer vegetable mixture to a blender; add remaining 2 cups of broth and cilantro and puree until very smooth, 30 seconds to a minute. Turn puree into a large saucepan; add coconut milk so that soup is thin enough to be soup, yet thick enough to float a garnish. Heat through, adjusting flavors, including additional salt and pepper. Ladle into bowls, *garnish if you like, and serve.